1 Boil the ket­tle and heat the oven to 180C/160C fan/gas 4. But­ter a rec­tan­gu­lar bak­ing dish (about 20cm x 28cm and 4cm deep). Tip the flour, bak­ing pow­der, 140g sugar and a large pinch salt in a bowl. Put the but­ter, milk and eggs in a jug and whisk to­gether. Pour the wet in­gre­di­ents into the dry and mix well. Scrape into the bak­ing dish and level the sur­face.

2 Mix the re­main­ing sugar with the golden syrup and caramel, add 300ml boil­ing wa­ter and stir un­til the sugar and caramel dis­solves. Pour the hot liq­uid over the pud, then bake for 1 hr un­til the top is set and the sauce is start­ing to bub­ble around the edges. Serve hot with ice cream. If you leave this pud­ding to sit, the sauce will soak into the sponge, so eat im­me­di­ately.